Strony

Tuesday, 22 April 2014

Salt cod fritters

The basic batter for Spanish fritters called buñuelos is made with flour, eggs, baking powder or baking soda and water or milk. This small treats can be sweet or salty. Among the first ones, there are very popular in Catalonia buñuelos de viento (''wind fritters'') named so because of its fluffiness and because they have a lot of air inside - these fritters are very often filled with custard (buñuelos de crema). In Catalonia, Valencia and the Balearic Islands you'll find a variety of sweet fritters types. In The Balearic Islands, for example, regular or sweet potatoes, Mahón cheese or dried figs are added to the fritters batter, and in Valencia you can find buñuelos with pumpkin. Practically, all over Spain, Portugal and also Italy and France savoury fritters are made. The most popular in Spain, are salt cod fritters (buñuelos de bacalao) prepared mainly during Lent and Holy Week. Apart from the basic ingredients like flour, baking soda, water and eggs, the batter for salt cod fritters contains also desalinated and flaked cod, garlic, chopped parsley and sometimes onions and a little bit of turmeric, which turns them yellow.

Ingredients (serves 2):

100 g salt cod (soaked until desalinated and then flaked)

1 shallot

1 garlic clove

1 egg

1/4 teaspoon baking powder or baking soda

1/4 teaspoon turmeric powder (optional)

70 g flour

80 ml water

1-2 tablespoon chopped parsley

salt and freshly ground pepper

oil for frying

Method:

Chop the shallot, garlic and parsley. In a bowl, beat lightly the egg and then add the flour mixed with baking soda. Stir with a spoon or a whisk, slowly pouring in the water. When the batter consistency is smooth, add turmeric, chopped shallot, garlic, parsley and flaked cod. Mix well and season with salt and pepper (being careful not to over-salt the batter, because in spite of desalination, the cod may still be salty).

Heat the oil in a deep frying pan until very hot. Use two teaspoons to add teaspoonfuls of the mixture to the oil. Fry them until golden brown on all sides. Remove them from the oil and place on paper towels to remove excess oil.